As promised: six ways to jazz up your lazy bones loaf even more! In this post I have listed some options for extra ingredients that you can add to the mix to flavour your lazy bones loaf. They are all super simple and delicious. There is even a granola and cookie recipe and a short video at the end to show you the ridiculously quick and easy process. I've also listed a few topping suggestions, both savoury and sweet, to give you some extra inspiration. Happy (easy) baking! I cannot wait to see your creations and what you top them with. Show me on instagram by tagging @natural_harry so I can check them out. x Harry
SUNDRIED TOMATO + BASIL 1 1/2 cup semi-dried tomato 2 teaspoons dried basil 1 teaspoons nutritional yeast (optional) 1 teaspoon garlic powder (optional) OLIVE + ROSEMARY 1 cup kalamata olives, pitted 1 stalk fresh rosemary 2 teaspoons garlic powder FRUIT + SPICE 1 cup dried apple (or dried fruit of choice) 5-6 dried figs, chopped (or dried fruit of choice) 2 teaspoons cinnamon 1 teaspoon vanilla (optional) 1/2 teaspoon ginger powder DOUBLE CHOC VANILLA 2 tablespoons cacao powder 1 bar dark vegan chocolate, chopped 6 dates, pitted and chopped 1 teaspoon vanilla Choose your own adventure! Pour your Lazy Bones Loaf into a large bowl, composting the packet. Add the ingredients for your chosen flavour and stir before adding your liquid. Follow the recipe on your packet or the Oaty Seed Loaf recipe in your copy of WHOLE. LBL TOAST TOPPING SUGGESTIONS: My all time favourite is smashed avocado, sauerkraut and coconut aminos but there are so many more delicious topping options for this loaf. Following is some inspiration to get you started. There are some extra ideas on page 46 of your copy of Natural Harry, too. However you have it, I find the loaf tastes best toasted! SAVOURY: Avocado + sauerkraut + coconut aminos Peanut better + ripe tomato slices + pepper + coconut aminos Healthy mite spread + tomato or avocado + sprouts Basil pesto + tomato + 'notzzarella' Sautéd mushrooms + olives + fresh parsley + cashew parmesan Cheesy tahini sauce (grilled) + relish or fresh tomato Avocado slices + kimchi Smashed avo + chilli flakes + a squeeze of lemon Tofu scramble + avocado Hummus + drizzle of olive oil + dukkah Garlic + chive cashew cream 'cheese' Smashed avo + beetroot + dill relish White bean pesto + balsamic Miso hummus + parsley + spiced chickpeas SWEET: Peanut butter or tahini + chia blueberry jam Chockie spread + banana Nut bUtter + banana + cinnamon + honey/maple *For my recipe book owners: Sauerkraut - Natural Harry p. 130 Healthy Mite Spread - Natural Harry p. 120 Beetroot + Dill Relish - Natural Harry p. 118 Dukkah - Natural Harry p. 112 Berry, Lime + Chia jam - Natural Harry p. 138 Basil Pesto - Natural Harry p. 78 Tofu Scramble - WHOLE by Natural Harry p. 42 Cheesy Tahini Sauce - WHOLE by Natural Harry p. 274 Chocky Spread - WHOLE by Natural Harry p. 256 'Notzzarella'- WHOLE by Natural Harry p. 260 White Bean Pesto - WHOLE by Natural Harry p. 262 Spiced Chickpeas - WHOLE by Natural Harry p. 270
GRANOLA 1 cup dried fruit (I used cranberries + figs) 1/2 cup dried or desiccated coconut 2 teaspoons cinnamon 1 teaspoon vanilla Preheat your oven to 180 degrees celsius fan-forced. Add all ingredients to your Lazy Bones Loaf mix Stir 2 tablespoons of maple syrup into 300 ml of warm water. Add the liquid to your mixture and stir well to combine. Line 1 large or 2 medium sized baking trays with baking paper and spread mixture out. Place in the oven for 40 minutes to bake, being sure to stir well after 20 minutes then return to the oven for the remaining 20. Allow to fully cool before transferring into an airtight container or jar. DOUBLE CHOC BREKKIE COOKIES 1 bar dark vegan chocolate, roughly chopped 8 medjool dates, pitted and chopped 2 tablespoons cacao powder 1 teaspoon vanilla Preheat your oven to 180 degrees celsius fan-forced. Add all ingredients to your Lazy Bones Loaf mix. Stir 2 tablespoons of maple syrup into 375 ml of warm water and allow to cool. Add the liquid to your mixture and stir well to combine. Line 1 large, or 2 medium sized baking trays with baking paper. Roll approx. 1 tablespoon sized portions of the mixture before placing them on the tray and gently pushing down. Place in the oven to bake for 30-40 minutes, depending on the size. Transfer to a cooling rack. Store in an airtight container for up to 5 days.